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Volumn 79, Issue 3, 2002, Pages 340-344

Effect of storage time on in vitro digestibility and resistant starch content of nixtamal, masa, and tortilla

(5) Rendon Villalobos, Rodolfo a Bello Pérez, Luis Arturo a Osorio Díaz, Perla a Tovar, Juscelino a Paredes López, Octavio a

a INSTITUTO POLITÉCNICO NACIONAL (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD STORAGE; HYDROLYSIS; STARCH;

ASH CONTENTS; CHEMICAL COMPOSITIONS; FAT CONTENTS; IN-VITRO; RESISTANT STARCH; STARCH CONTENTS; STARCH VALUE; STORAGE TIME; VITRO DIGESTIBILITIES; VITRO STARCH DIGESTIBILITIES;

DIFFERENTIAL SCANNING CALORIMETRY;

AMYLASE; AMYLOPECTIN; STARCH;

ANALYTIC METHOD; ARTICLE; CHEMICAL COMPOSITION; CRYSTAL; DIFFERENTIAL SCANNING CALORIMETRY; DIGESTION; ENTHALPY; FAT CONTENT; GELATINIZATION; HYDROLYSIS; MAIZE; MELTING POINT; NONHUMAN; SAMPLING; STORAGE;

FRAXINUS; TETRAGASTRIS BALSAMIFERA; ZEA MAYS;

EID: 0036098604 PISSN: 00090352 EISSN: None Source Type: Journal
DOI: 10.1094/CCHEM.2002.79.3.340 Document Type: Article

Times cited : (59)

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